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Monday, July 18, 2005

So what's this polenta stuff about...

Okay, so I confess - we have had polenta before but it has always been in the premade "tubes". So when I found a recipe that actually has you make it I figured it's about time we do it ourself. Of course it calls for instant polenta and I couldnt find it anywhere here. We settled on what was labeled "yellow corn grits AKA polenta" from Bob's red mill. It was very interesting as it turned thick quicker than I expected. I started to second guess myself if I put in enough liquid but, determined that I did I let it go and it turned out well! Bye bye tubes!

The chicken was very moist and the outside was nice and crisp. We used the combo of butter/oil and the flavor really came through.

For dessert tonight I really wanted something that was refreshing and had a clean taste while still being light. I made Butter Crunch Lemon-Cheese Bars(CL). It is kind of like a lemon bar/cheesecake type filling over a crunchy brown sugar crust.

HiI love this polenta recipe from Cook's Illustrated. Never fail. Add cheese, gruyere, parmesan, or whatever flavor you would like.

Foolproof PolentaWritten: Jan 1995

The traditional method for preparing polenta is time-consuming and fraught with danger. Double-boiler polenta is still time-consuming--but it's foolproof.

The Problem: Polenta is deceptive. Made with just cornmeal and water and seemingly simple to prepare, it can nonetheless be a challenge, requiring constant stirring, a wary eye for bubbles of molten cornmeal, and the ever-present risk of seizing.

The Goal: A simple, foolproof method for fluffy, creamy polenta.

The Solution: Substituting a double boiler for the traditional saucepan increases the cooking time, but polenta made this way requires only occasional stirring and will never overcook or seize. Best of all, the polenta is softer and more fluffy owing to the absence of constant stirring.

Polenta When stirring polenta, there's no need to stir vigorously; just move the cornmeal around, scraping the sides and bottom of the pan.Serves 4

3. Cover and cook until polenta is very soft and smooth, 1 1/4 to 1 1/2 hours, stirring for several seconds every 10 to 15 minutes. (Once cooked, polenta can be covered and saved up to 4 hours and reheated; stir in a bit of water if necessary.)